Saturday, January 9, 2010

These savory shortbread biscuits will disappear so quickly that you may consider doubling the recipe. They have an excellent shelf life, so you can bake them the day before your next get-together, although they're so quick and easy you need not plan ahead at all. This is an excellent recipe for kids -- just be sure to supervise if you let them shred the cheese using a microplane as we did. Our older son ate these with barbecue sauce during the Texas Alabama game, but if you're not a crazy Texan, serve with soup or better yet chili, a fruit plate, or your favorite dip.

Combine butter with salt and both peppers in mixer on low until combined. Don't over-mix.

Add flour and cheese and mix on medium-low until well combined and a ball forms. Again, don't over-mix.

Wrap ball of dough in plastic wrap and refrigerate for 30 minutes. If you want to use the slice and bake method (so you don't have to roll out your dough), shape dough into a log before refrigerating.

Heat oven to 325° convection (350° conventional). Line two sheet pans with silpats or parchment paper.

Roll out dough to 1/4" thick on a lightly floured surface, or slice rounds from log that are 1/4" thick. If rolling out dough (which is what we did), use 2" round cutter and place each biscuit on sheet pan as you cut them out. Biscuits hold shape well when baked, so you can use any cookie cutter you like here. You can re-roll dough scraps.

Bake until puffed up, golden on top, and browning on edges, about 18 minutes in our convection oven. Store at room temp in a ziploc or airtight container.